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Peri-Peri Chicken with Corn on the Cob

Spiced peri-peri chicken thighs with charred corn, a simple slaw, and a lemon herb dip.

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Method

  1. 1Rub chicken with peri-peri spice and oil; grill or bake at 200°C / 400°F for 20 min.
  2. 2Cook corn in boiling water 5 min; drain and char on a hot griddle.
  3. 3Dress cabbage and carrot with a little vinegar and salt.
  4. 4Mix yogurt, lemon, and herbs for dip.
  5. 5Serve chicken with corn, slaw, and dip.

Why it might be useful today

A practical protein anchor when the day needs something more substantial.

Peri-peri chicken is simply marinated, genuinely flavourful, and a crowd-pleaser; chicken thighs are more forgiving to cook than breast and stay juicy.

Keep nearby

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